(Fake it! 'Til you! Make it!)The only real thing about this dish is the asparagus and onion. I suppose the nutmeg's real too, but since I use that pretty much with the same frequency as salt and pepper since I got my handy dandy microplane, I don't count it.
There's a streak of lactose intolerance in my family (which hasn't hit me yet; I'd die of stomach cramps before I'd give up my ice cream). In being given the task of clearing the fridge of perishables before I left my mom's house (it was a veritable produce section in and of itself in there), I decided to make a dish that everyone could enjoy. Though I've not cooked with soy milk before, and won't be running out to do it any time soon, I have to admit, the nuttyness of it elevated the dish in much the same way parmesean would have.
I'm not sure how yogurt cheese is lactose-legal, but it was pre-cleared for topping.
Dairy Free Asparagus Fritatta
(Serves 4 as a main, 8 as a side)
2 cups egg beaters
1 cup soy milk
1 tbsp flour
1 pound asparagus
6 slices turkey bacon
1 pinch nutmeg
4 ounces red onion
2 ounces pepperjack
Preheat the oven to 350.
Combine egg beaters, soy milk, flour, nutmeg, salt and pepper.
Cook bacon, spread onion, asparagus and bacon on the bottom of a saute pan and cook over low heat.
Pour egg mixture over vegetables, cook until eggs are set around the edges. Place in oven to finish, top with cheese and broil until golden brown and delicious.
